The British tradition of a Sunday roast isn’t complete without potatoes. Everyone strives for those spuds to be perfectly crisped and golden brown on the outside with a soft, fluffy interior. However, achieving the perfect roast potato can be tricky.
There are plenty of tips and tricks online, but according to one American chef, it’s the “British trick” that ensures the perfect side dish. Chef Robin Asbell wrote in simply recipes that she always strives for the perfect roasted potatoes, and found that turning to British chefs is the best way to achieve them
She said: “Chefs like Jamie Oliver use a simple trick to achieve the crust we all expect from a proper roasted potato. Once the potatoes are cooked in boiling water, drain them well.
“Then, in the colander or the pot you cooked them in, swirl the potatoes vigorously enough to scrape and scuff the cut surfaces.”
This simple trick works because it increases the surface area of your spuds, giving them more opportunity to crisp up in the hot fat you roast them in.
